Citric Acid Free Paleo Crispy Pork Chops with Apple Slaw
Crispy, golden pork chops paired with a bright, crunchy slaw is the kind of weeknight dinner that feels far more impressive than the effort it requires. The coating here skips conventional breadcrumbs entirely, relying on almond flour and tapioca starch to build a genuinely satisfying crust that shatters when you cut into it. That matters a lot when you're avoiding citric acid, since many commercial breading mixes and spice blends sneak it in as a preservative or flavor enhancer — making from-scratch the only way to be sure. The slaw is where this dish really shines: shredded cabbage, julienned Granny Smith apple, and carrot get tossed in a honey and apple cider vinegar dressing that's tangy and naturally sweet without any added citric acid or citrus juice. Letting it sit while the chops cook gives the cabbage just enough time to soften and soak up all that flavor. Avocado oil in a hot skillet does the heavy lifting on the crust, so you get that deep, even browning without needing a deep fryer. The whole plate comes together as something fresh, hearty, and completely free of the hidden additives that make eating out or buying pre-seasoned proteins such a gamble.
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Learn more →Ingredients
4 servings
For the apple slaw
- 2 cups green cabbage, thinly shredded
- 1 large granny smith apple, cored and julienned or coarsely grated
- 1 medium carrot, peeled and julienned or coarsely grated
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For the pork chops
- 4 boneless pork chops (about 6 oz each, ¾-inch thick)
- 1 cup almond flour
- 3 tbsp tapioca starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 3 tbsp avocado oil
Instructions
- 1
Make the slaw dressing: in a large mixing bowl, whisk together the apple cider vinegar, honey, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- 2
Add the shredded cabbage, apple, and carrot to the bowl and toss well to coat. Set aside to marinate for at least 10 minutes while you prepare the pork chops — the cabbage will soften slightly and the flavors will meld.
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